Our days usually feel a lot better when we start off with a tasty meal!
Skipping breakfast is sometimes the easier choice, but once you start taking the time to craft delicious dishes for yourself, you probably won’t go back to just a cup of coffee and a granola bar!
No one does breakfast quite like Disney. There are tons of amazing snacks and meals across the parks and resorts to sample. We’ve made quite a few breakfast recipes based on variety of Disney dishes, so whether you prefer your morning meal sweet or savory there’s something for everyone!
Dole “Right Note” Smoothie
If you’re looking for something light packed with ingredients to fuel you for the day, try this smoothie! It’s also low-fat, low-sodium, vegetarian, vegan, and gluten-free so it can accommodate a variety of diets.
Serves 5
Ingredients
- 2 ripe DOLE® Bananas, peeled, cut crosswise into thirds and frozen
- 1½ cups unsweetened almond milk
- 1 cup chopped DOLE® Pineapple, frozen
- ½ cup DOLE® Baby Spinach
- ½ cup DOLE® Blueberries, frozen
- ⅓ cup DOLE® Blackberries plus additional for garnish (optional)
- ¼ cup old-fashioned rolled oats
- Fresh mint leaves for garnish (optional)
Recipe
- Purée all ingredients in a blender on high until smooth; serve garnished with blueberries and mint, if desired.
- For an even sweeter and thicker smoothie, peel and freeze ripe bananas to use for this smoothie
Sweet & Savory Pancakes
Give this traditional breakfast food a fun Disney-touch! The original recipe called for a special pancake-maker, but you can go for a Mickey-shape with this special skillet. You can still follow the recipe for a unique take on classic pancakes!
Ingredients
- 1 1/2 cups of all-purpose flour
- 2 cups of blueberries
- 1/2 cup of yellow cornmeal
- 4 tablespoons of butter
- 1/4 teaspoon of kosher salt
- 1 tablespoon of sugar
- 3 tablespoons of fresh basil
- 1 tablespoon of maple syrup
- 2 large eggs
- 1 1/2 teaspoons of baking powder
- 1 1/2 teaspoon of baking soda
- 2 1/4 cups of 1% buttermilk
- 1/2 cup of fat-free cottage cheese
Recipe
- First, prepare your maple butter by combining your maple syrup and butter. Mix them until combined, and then set aside.
- Next, prepare your batter by combining your flour, cornmeal, sugar, salt, baking powder, and baking soda. Whisk together, and then add in your buttermilk and eggs, and mix until combined.
- Split your batter into two separate bowls. Mix your blueberries and basil into one bowl of batter, and leave the other how it is.
- Let your skillet preheat for 4-5 minutes, and then you’re ready to cook! When the edges of your pancakes start to bubble, it’s time to flip them.
- Your pancakes should be done cooking and ready to eat in 2-3 minutes.
Cream Cheese and Guava Stuffed French Toast
This unique dish from Spyglass Grill at Disney’s Caribbean Beach Resort is an excellent comfort meal. Create this on the days when you want something filling and a little bit fancy.
Ingredients
Cream Cheese Icing
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 2 Tablespoons heavy cream
Cream Cheese Filling
- 1 (8 ounces) package cream cheese, softened
- 1/2 cup powdered sugar
Guava Sauce
- 1 cup guava paste, cut into 1/2-inch cubes
- 3/4 cup water
Egg Custard
- 1 cup whole milk
- 1 cup heavy cream
- 3 eggs
- 1 teaspoon vanilla paste
French Toast
- 1 Tablespoon butter
- 8 slices brioche, cut into 3/4-inch thick slices
- 8 slices guava paste, cut into 1/4-inch thick strips
- 1 pint strawberries, sliced
Recipe
For Cream Cheese Icing:
- Whip cream cheese in the bowl of an electric mixer fitted with a paddle attachment. Add powdered sugar and whip until fluffy.
- Add heavy cream and beat until mixed. Set aside.
For Cream Cheese Filling:
- Place cream cheese in the bowl of an electric mixer fitted with paddle attachment. Whip until smooth.
- Add powdered sugar and mix until fluffy. Set aside.
For Guava Sauce:
- Combine guava paste and water in small saucepan. Cook over medium heat, stirring occasionally, for 10 minutes, until thick syrup forms.
- Keep warm until ready to serve.
For Egg Custard:
- Combine milk, cream, eggs, and vanilla paste in medium bowl. Whisk until smooth.
- Set aside.
For French Toast:
- Heat butter in large skillet over medium heat, until butter is melted.
- Dip 2 slices of brioche in egg custard, making sure to coat both sides of bread. Remove from custard and place on hot skillet.
- Cook for 2 minutes, until golden brown. Turn brioche over. Place 1/4 of the cream cheese filling on one piece of bread and 2 slices of guava paste on the other. Cook for one minute. Reduce heat to low and press guava paste and cream cheese filling sides together. Cook for 1-2 minutes, or until fillings begin to melt.
- Place on a plate and top with guava sauce, cream cheese icing, and strawberries.
- Repeat with remaining slices of brioche.
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Eggs Benedict from Steakhouse 55
You can’t go wrong with a classic Eggs Benedict! Learn how to create the delicious meal (and traditional hollandaise sauce) with this recipe.
Ingredients
Hollandaise Sauce
- 3/4 cup (11/2 sticks) butter
- 2 large egg yolks
- Dash Tabasco
- Dash Worcestershire sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 tablespoons water
Eggs Benedict
- 8 slices Canadian bacon
- 1/4 cup white distilled vinegar
- 8 large eggs
- 4 English muffins
- 1 teaspoon chives
Recipe
For the Hollandaise Sauce:
- Melt butter in a small saucepan on low heat. When the butter has melted completely, tilt the pan and skim off the foamy liquid that rises to the surface to clarify the butter. You will need 1/2 cup for the recipe. Set it aside and keep it warm.
- Fill a two-quart saucepan with water and bring to a boil over medium-high heat. Reduce the heat to low to maintain a simmer.
- Whisk egg yolks, Tabasco, Worcestershire sauce, lemon juice, salt, pepper, and water in a medium mixing bowl for approximately one-to-two minutes or until mixture lightens in color.
- Place the mixing bowl over the simmering water and whisk to cook the egg mixture. Move the bowl on and off the heat to avoid scrambling the eggs—approximately 10 seconds on, 10 seconds off the heat for three-to-five minutes or until egg mixture coats the back of a spoon.
- Remove the bowl from the heat and gradually whisk in small amounts of the warm clarified butter, one-to-two tablespoons at a time, mixing thoroughly before adding more butter.
- Season to taste with salt and pepper. Set aside and keep warm.
For the Eggs Benedict:
- Cook Canadian bacon in a large skillet over medium high heat until golden brown on both sides. Set it aside and keep warm.
- Fill a two-quart saucepan 1/2 full with water. Add vinegar and bring to a simmer over low heat.
- Crack the eggs into the water and let them cook for two-to-three minutes until set and egg whites turn opaque.
- Lift the eggs out with a slotted spoon to drain the water. Set aside and keep warm.
To serve:
- Cut the English muffins in half and toast. Place two English muffin halves on each plate.
- Place Canadian bacon on top each English muffin. Place cooked egg on top of the Canadian bacon.
- Spoon Hollandaise sauce over eggs. Garnish with chives.
Chip’s Sticky Bun Bake
Do you have a sweet tooth that needs to be satisfied 24/7? This Sticky Bun Bake from the Garden Grill will probably become your new favorite breakfast dessert!
Ingredients
Cinnamon Smear
- 1 1/4 cup margarine, softened
- 2 teaspoon cinnamon
- 2 1/4 cup brown sugar
- 2 eggs
Sweet Cinnamon Dough
- 1 cup milk
- 2/3 ounce fresh yeast/cake yeast/compressed yeast, crumbled (approximately 3 tablespoons loosely packed)
- 1/4 cup sugar
- 1/2 cup butter, softened
- Pinch of salt
- 1 teaspoon cinnamon
- 3 cups bread flour
- 2 room temperature eggs
Icing
- 1 teaspoon milk
- 1 1/2 cups confectioners’ sugar
- 4 Tablespoons butter, softened
- 1 teaspoon vanilla extract
Recipe
For cinnamon smear:
- Cream together margarine, cinnamon and brown sugar in a medium bowl.
- Add eggs one at a time, scraping bowl after adding each egg. Mix well and place in refrigerator.
For sweet cinnamon dough:
- Heat milk in small sauce pan to 90 – 95 degrees Fahrenheit. Remove from heat, add yeast, whisk until dissolved, then set aside.
- Mix sugar, butter, salt, cinnamon, eggs and flour in a large bowl, until smooth.
- Add yeast mixture slowly, stirring until dough comes easily away from sides of bowl.
- Knead dough on lightly floured surface for 5 to 10 minutes.
- Place dough in a large bowl and cover bowl with plastic wrap. Let dough rest 10 minutes or until doubled in size.
- Coat bottom and sides of 12 inch cake pan or 9 x 13 inch pan with butter.
- Punch down dough, knead it a few times, roll out on a floured surface into a 15 by 10-inch rectangle.
- Spread cinnamon smear over dough. Roll up dough beginning at the 15-inch side and pinch edge together to seal.
- Cut into 1 inch slices, quarter each slice, then place pieces close together in pan.
- Cover and let dough rise in a warm place until doubled in size, about 45 minutes.
- Preheat oven to 350 degrees, bake about 30 minutes or until golden brown.
For icing:
- Mix milk, confectioners’ sugar, softened butter and vanilla extract together in a small bowl until smooth.
- Drizzle over warm bun!
Try out some of these the next time you have some extra time in the morning! For more Disney recipes, check out our full list here.
Wanna see one of the fanciest brunches at Disney World? Check out this post detailing it all!
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What’s your favorite breakfast meal? Share it with us in the comment section below!
Hafijur Rahman says
These Disney breakfast recipes are a great way to start my day! As a fan of all things Disney, I love the idea of bringing a bit of magic to my breakfast routine. Plus, with both sweet and savory options, there’s something to suit everyone’s tastes.